Jovina cooks Italian: Pesto flounder with dressed garden salad

 

Pesto Flounder Packets

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This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices

Directions

Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.

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Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Entertaining | jovinacooksitalian

Garden Salad

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Ingredients

  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below

Directions

Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Directions

Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

Jovina cooks Italian: Herb marinated grilled chicken

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The marinade used for this chicken recipe makes the chicken really delicious.

Ingredients

  • One 3-4 pound chicken, wing tips removed

Marinade

  • 1 tablespoon fresh lemon juice
  • 2 teaspoons kosher salt
  • 1 teaspoon smoked paprika
  • 3  garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • ½ cup finely chopped fresh herbs ( I used oregano, basil, sage, parsley, rosemary, chives and thyme because that is what is growing in my garden.)
  • 1/4 cup extra-virgin olive oil

Directions

Combine the marinade ingredients in a small mixing bowl or measuring cup.

Using kitchen shears, cut along both sides of the chicken backbone; remove the backbone (Save it for broth).

Turn the chicken, breast side up, and press down firmly on the breast bone to crack and flatten it. Tuck the wings under the back.

Transfer the flattened chicken to a medium glass baking dish. Loosen the skin a little and rub the marinade under and over all the skin of the chicken.

My comment: for the less surgically adept (including me!) you can use pre-cut chicken pieces.

Cover the dish with plastic wrap and refrigerate overnight. Remove the chicken from the refrigerator one hour before cooking.

Heat an outdoor grill to high with all the burners on, then, turn one or two burners to the lowest setting to create a low heat area.

My comment: Or use your usual kitchen grill

Grill the chicken, skin side down over the hot side of the grill, until the skin is browned and crisp, about 8-10 minutes. Turn the chicken skin side up and move to the low heat side of the grill.

Cover and grill over low heat until cooked through, about 20 – 30 minutes. Internal temperature should be around 170 F.

Transfer the chicken to a cutting board and let rest for 10 minutes. Internal temperature should rise to 180 F. Carve the chicken and serve.

NourishedPeach: Grilled chicken with chipolte lime sour cream

This recipe was originally Smokey Grilled Chicken Quesadillas with Chipotle Lime Sour Cream but it works as well without the bread accompaniment.

 

Ingredients

For the Chicken

1 Pound Boneless Skinless Chicken Breast Tenderloins

1/4 Cup Olive Oil

1 Lime, juiced

1 Teaspoon Chipotle Powder

1/2 Teaspoon Kosher Salt

For the Chipotle Lime Sour Cream

1/2 Cup Sour Cream

1/2 Cup Heavy Cream

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Chipotle Powder

1 Clove Garlic, grated or pressed

1/2 Teaspoon Kosher or Sea Salt

On the side

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2 Cups Shredded Cheddar Cheese

4 Slices Cooked Bacon, chopped

4 Green Onions, thinly sliced

Chopped Cilantro, for garnish

Directions

For the Chicken

Preheat grill to medium high heat.

Whisk together the olive oil, lime juice, chipotle powder and salt in a small bowl.  Place chicken in a shallow bowl or plastic resealable bag and cover with the marinade, ensuring the chicken is coated well.  Let marinate in the refrigerator for at least 15 minutes or up to 4 hours.

Remove chicken from marinade and place on the grill.  Grill, covered, for 8-10 minutes, flipping once in between cooking, or until chicken is nicely charred and thoroughly cooked through.  Let chicken rest for 5-10 minutes and then chop into small pieces.

For the Chipotle Lime Sour Cream

Add all ingredients to a medium sized bowl and whisk well to combine.  Let sit at room temperature for up to 30 minutes.  Can be made ahead and stored in the fridge up to 24 hours in advance.

Add

Add cheese, bacon, green onion and diced chicken to each plate.   Serve topped with Chipotle Lime Sour Cream and sprinkled with cilantro.  Serves 4-6.

 

Academy of Nutrition and Dietetics ask for changes in nutrition advice

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The USA  based Academy of Nutrition and Dietetics submitted comments supporting the scientific process used by the Dietary Guidelines Advisory Committee in drafting its recommendations for the 2015 Dietary Guidelines for Americans. The Academy’s recommendations to the Departments of Agriculture and Health and Human Services include:
1) Supporting the DGAC in its decision to drop dietary cholesterol from the nutrients of concern list and recommending it similarly drop saturated fat from nutrients of concern, given lack of evidence connecting it with cardiovascular disease;

2) Expressing concern over blanket sodium restriction recommendations in light of recent evidence of potential harm to the larger population;

3) Supporting an increased focus on reduction of added sugars as a key public health concern; and

4) Asserting that enhanced nutrition education is critical to any effective implementation.

The final 2015 Dietary Guidelines for Americans are expected to be released at the end of this year.

Continuous glucose monitors give 1% reduction in Hba1c

free styleVancouver doctors took 12 patients  type two diabetes who were using insulin and gave them continuous blood sugar monitors to help them improve their blood sugars.

Participants used these for 3 months, kept food records and maintained weekly contact with a registered dietitian/registered nurse team.  After 3 months, patients were told to discontinue sensor use and weekly contact and return to usual care.

HbA1c averages started at  8.2  which decreased to 7.1 during the program period and did not increase during the 15 months of patient follow-up.

Hypoglycemia (glucose < 4 mmol) at the beginning of treatment, was an average of 3.5  per week and was unchanged at the end of the study to 2.8.

“In conclusion, our program empowered patients with the knowledge and skill to maintain glycemic control,” Dr Haniak said. “Furthermore, this program is a very effective teaching tool for those patients with severe hypoglycemia to also sustain and maintain glycemic control.”

Haniak P, et al. Abstract 179-OR. Presented at: American Diabetes Association’s 75th Scientific Sessions; June 5-9, 2015; Boston.

Focused Care Improves Control Without Hypoglycemia Risk

From Diabetes in Control June 26th, 2015

My comments: Surely giving patients the Freestyle Libre or similar for a period of time combined with education on a low carbohydrate diet and blood sugar management would be cost effective in the NHS?

Jovina cooks Italian: Brindisi Fish Soup and Grilled Aubergine

Brandishi Fish Soup

  • Servings: 4
  • Difficulty: easy
  • Print

 

Ingredients

  • 1 1/2 lbs whole fish, large bones removed
  • 3/4 lb squid
  • 1/2 lb cuttlefish or octopus
  • 1/2 lb mussels
  • 8 oz clams
  • 1/2 lb plum tomatoes, peeled and diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • Chili pepper, diced
  • Extra virgin olive oil
  • Salt
  • Parsley, chopped
  • 1 clove of garlic, minced

Directions

  1. Thoroughly wash all the fish and seafood. Cut the fish into large pieces and the squid and cuttlefish into small pieces.
  2. In a large soup pot, saute the onion and celery in a few tablespoons of oil. Add the tomatoes and cook for 5 minutes. Add the cuttlefish and squid and, after 10 minutes, the remaining fish and shellfish.
  3. Add the chilli pepper, cover the pan and cook over low heat for 30 minutes. Season with salt to taste. Ladle the soup into individual bowls and sprinkle a handful of parsley and finely chopped garlic onto each serving.

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Grilled Aubergine

  • Servings: 4-8
  • Difficulty: easy
  • Print

Ingredients

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh basil, finely minced, plus extra leaves for garnish
  • 1/4 cup minced shallots
  • 2 tablespoons balsamic vinegar
  • 1 ½ cups chopped tomatoes
  • Kosher salt and pepper
  • 4 small aubergines
  • 3/4 cup burrata cheese, cut into small pieces

Directions

  1. In a small bowl, combine the oil, basil, shallots and vinegar.
  2. In another small bowl, mix the chopped tomatoes with 2 tablespoons of the basil mixture. Season the tomatoes with salt and pepper.
  3. Trim the eggplant and cut in half lengthwise. Place them on a tray or a plate. Brush both sides of the eggplants with the remaining basil mixture and sprinkle lightly with salt and pepper.
  4. Prepare a grill for direct-heat cooking over high heat. Place the eggplant on the grill.  Cover and cook until tender, about 8 minutes per side. Don’t let them burn.
  5. Using a metal spatula, carefully transfer the eggplant to warmed plates. Divide the cheese among the eggplant halves and spoon the tomato mixture over each. Garnish with extra basil leaves.

From Jovina Cooks Italian.

Pancakes

 

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5 tbsp soya flour

4 tbsp ground almonds

2tbsp granulated sweetener

½ tsp baking powder

Pinch of salt

2 eggs

50ml/2fl oz double cream

2tsp butter

Berries and double cream (optional)

 

Method:

Place the soya flour, almonds, sweetener, baking powder, salt, eggs and double cream in a blender and process until smooth.

Heat a large non- stick pan over a low to medium flame and add 1 tsp of the butter. Tilt the pan to coat the surface with the melted butter.

Spoon  the batter into the pan to make three pancakes about 6 cm in diameter. Cook until risen, golden on the undersides and dry around the edges, then flip over and cook the undersides until golden.

Serve with berries and double cream.

 

New information about Vitamin B12 Deficiency

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Type one diabetics are prone to B12 deficiency because of their increased risk of getting autoimmune disorders. Type two diabetics may get it due to the effect of metformin on B12 absorption.  The BMJ published an article about B12 deficiency and I am summarising it here because there is some important new information for doctors and patients.

The main new information that diagnosis is not as straightforward as the blood test because deficiency can occur and cause symptoms even when the levels are in the normal range. Also some symptoms won’t reverse if they are not treated within the first six months after presentation.

On the positive side, some people are able to take oral B12 quite successfully and may not need injections of B12 for the rest of their lives.

B12 deficiency affects DNA and cell metabolism. B12 is only available naturally from animal products. Because the body stores B12 pretty well, deficiency may not produce symptoms for several years, after going on a strict vegan diet for instance.

In the UK and USA around 6% of under 60s are deficient and 20% of those over 60 are too. In poorer countries deficiency is much more common, possibly reflecting the relative lack of meat in the diet.

Dietary B12 binds to intrinsic factor in the stomach and small bowel to allow absorption into the blood stream.  In pernicious anaemia the stomach cells die off.  Certain drugs can also affect B12 absorption including high dose proton pump inhibitors eg lansoprazole and omeprazole.  Other factors can be alcohol, slow K and cholestyramine.

The first symptoms to show up are often fatigue and anaemia. Moderate impairment can show up as an anaemia with bigger red cells, a swollen red tongue and reduced feeling in the fingers and toes. Severe impairment can show bone marrow suppression, neurological problems and cardiomyopathy. However B12 deficiency can occur with blood levels in the normal range and without anaemia. The cells may be of normal size if there is also iron deficiency at the same time.

Other types of blood cells can be affected in severe deficiency including the white cells and platelets.

The skin pigment can become deeper, reproduction affected, and osteoporosis can occur.

Neurologically motor disturbance, sensory loss, poor balance and reflexes, cognitive impairment and memory loss can occur. Some people may even be psychotic. Even at these extremes 20% of sufferers are not anaemic. Patients may say that their coordination is off, they have become clumsy and can’t walk right. Without treatment weakness and stiffness may develop. Damage to peripheral nerves causes sleepiness, altered taste and smell and damage to the optic nerve.  In severe stages a dementia like illness can occur with hallucinations, paranoia and severe depression.

The main test for deficiency is the cobalamin level but several other tests are also available. None are perfect. B12 levels are often tested when macrocytic anaemia is detected. People with levels of 148 pmol or in the USA 200ng/L or under represent an estimated 97% of people with the condition. This will leave a few, potentially with the condition but who are harder to diagnose. The authors state, “It is not clear what level of serum cobalamin may represent subclinical deficiency.”

Holotranscobalamin and methylmalonic acid levels may be better here but are specialist tests. Homocysteine levels may be used but the test is less specific and raised levels can occur in other conditions.

If B12 deficiency is found and there is no dietary lack of animal products tests for intrinsic factor and anti-parietal cell antibodies are usually done to identify the autoimmune condition pernicious anaemia.

Treatment is started as soon as possible particularly if there is neurological symptoms. Usually this is 1000 units intramuscularly on alternate days for up to three weeks or until there is no further improvement. For irreversible causes eg pernicious anaemia the injections continue for life, usually at 3 monthly intervals.

Oral treatment can be given in a dose of 5-150 units a day very successfully particularly in mild deficiency when the person can be trusted to take them. Potassium requirements may go up in the early phases of treatment as red cells are replenished. Folic acid and iron may also be required.

Although improvement in blood measurements is usually rapid taking days or weeks, neurological improvement can take up to three months but damage can be irreversible if treatment is not started within six months of onset.

Although pernicious anaemia is not preventable, deficiency due to vegan diets, metformin and proton pump inhibitors are. The oral form can work well here.

Summarised from Vitamin B12 deficiency. Alesia Hunt, Dominic Harrington, Susan Robinson.

BMJ 6th September 2014

 

 

Jovina cooks Italian: Summer fish, gratin and salad

Getting together with friends doesn’t need to be something that’s planned for days. Keep it simple and enjoy the evening. You also want to cook easy, but delicious food with a minimum of fuss. I try to make up menus that do most of the cooking on the grill and much of the preparation in advance. That way I can spend time with my guests. Make dessert easy by serving fresh fruit. It is much more refreshing than a heavy dessert and add a little frozen yogurt, if desired.

 

Serve this dinner with a tray of vegetables and a creamy dip.

 

Pesto Flounder Packets

This recipe is easy to adapt to seasonal ingredients. When basil is not available, use a spinach or red pepper pesto. Baking in parchment during cold weather is quite successful, but use the grilling method when the weather cooperates.

4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 (6-ounce) flounder fillets or any white fish fillets available in your area
  • 1/4 cup prepared pesto
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Sliced tomatoes
  • Lime slices

Directions

Prepare  an outdoor grill.

Cut aluminum foil into 4 pieces large enough to enclose the fillets. Drizzle 1/2 tablespoon olive oil on each piece of foil. Place fish on top of the oil.

Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomato and lime slices.

Seal foil packets and place on the grill. Grill 8-10 minutes or until fish are cooked.

Summer Vegetable Gratin

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This casserole can be prepared in advance and cooked when the guests arrive or cooked in advance and reheated. Tastes just fine reheated.

Serves 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, diced
  • 1 medium yellow squash, diced
  • 1 large garlic clove, minced
  • 3 cups fresh corn kernels, divided
  • 3 large eggs
  • 1/2 cup whole milk
  • 1 small handful of fresh parsley, washed, dried and coarsely chopped
  • 3/4 cup sharp cheddar cheese, shredded
  • Sea salt and freshly ground black pepper to taste

Directions

Preheat the oven to 375 degrees F. Oil a 2-quart gratin or baking dish.

Set aside 1 cup of the corn kernels.

Heat the butter in a large skillet over low heat and add the onion. Cook, stirring often, until it begins to soften, about three minutes.

Add the bell pepper, squash and a generous pinch of salt. Cook, stirring often, until the vegetables are tender, about five minutes.

Add the garlic and 2 cups corn kernels, stir together and add another generous pinch of salt and some pepper.

Stir together for a minute or two and remove the pan from the heat.

Place the remaining 1 cup corn kernels in a blender and add the eggs, milk and 1/2 teaspoon salt. Blend until smooth. Combine with the vegetables in the skillet.

Add the parsley and the cheese, and stir together. Pour into the prepared gratin dish.

Bake 35 to 40 minutes, until the top is browned and the gratin is firm to the touch. Serve hot or warm.

 

Garden Salad

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Ingredients

  • 1/4 of a red onion, sliced
  • 2 small tomatoes, diced
  • Half a cucumber, diced
  • Sliced radishes and black olives to taste
  • 4 cups torn garden lettuce
  • Salt and Pepper
  • Italian Vinaigrette, recipe below

Directions

Combine all the ingredients in a salad bowl. Sprinkle lightly with salt and pepper. Drizzle some of the dressing over the salad and mix well. Taste and add a little more dressing, if necessary.

Italian Vinaigrette

Yields: ¾ cup

  • 1 tablespoon dried Italian mixed herbs
  • 3 cloves garlic, pressed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil

Directions

Whisk the first seven ingredients together. Whisk in the olive oil, a little at a time, until it is all incorporated.

 From Jovina Cooks Italian food blog

 

Baked Chicken Curry

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Baked Chicken Curry

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1.25 kg chicken pieces, bone in
  • 1 tsp salt
  • Black pepper
  • 2 tbsp lemon juice
  • 2 tsp fresh ginger
  • 1 large clove garlic, crushed
  • 5 tbsp full fat yoghurt
  • 1½ tbsp ground coriander
  • 2 tsp cumin
  • ½ tsp cayenne
  • 6 cardamom pods
  • 2 tbsp finely chopped onion or shallot

Method

 

  1. Put the chicken in a large casserole dish in a single layer. Add salt, juice, lots of pepper, mix well and set aside for 20 mins.
  2. Combine ginger, garlic, yoghurt, coriander, cumin, turmeric, cayenne and cardamom in a bowl. Mix well.
  3. Rub chicken with mix, cover and put in fridge overnight.
  4. Heta oven to 200C/gas 6.
  5. Bring chicken to room temperature. Brush with oil, scatter with onion. Bake in middle of oven for 30 mins. Turn chicken over and put back in oven. Cook another 40 mins, basting every 10 with juices.